Flat Iron Steak was “developed” in 2002 by two researchers at the Universities of Nebraska and Florida (what a job, huh?). When these two guys realized that this meat that was worth more than turned into hamburger could actually be cut in a way that made it a delicious steak. Fast-forward to now and this steak is now the fifth most popular cut of steak, and one of the most economical. Some even think it has a better taste than more expensive cuts like the New York Strip. <ul><li>&nbsp;The flat iron steak should not be cooked past medium temperature, or it will get a little tough.&nbsp;It’s best at medium rare.&nbsp;</li><li>Second most tender cut of beef available after a filet mignon.</li><li>Known for its rich with flavor, and juicy.</li><li>Great quality steak for a more economical value.</li><li> </li></ul>Cooking Suggestions: Grilled, Broiled, Pan-fried, Skillet

Flat Iron Steak was “developed” in 2002 by two researchers at the Universities of Nebraska and Florida (what a job, huh?). When these two guys realized that this meat that was worth more than turned into hamburger could actually be cut in a way that made it a delicious steak. Fast-forward to now and this steak is now the fifth most popular cut of steak, and one of the most economical. Some even think it has a better taste than more expensive cuts like the New York Strip. The flat iron steak should not be cooked past medium temperature, or it will get a little tough. It’s best at medium rare. Second most tender cut of beef available after a filet mignon.Known for its rich with flavor, and juicy.Great quality steak for a more economical value.Cooking Suggestions: Grilled, Broiled, Pan-fried, Skillet

Flat Iron Steak

size may vary .75 lb - 1.25 lbs per pkg

Chicken Backs (Bones) - 4 backs to pkg Chicken Backs are basically about 90% skin and bone. Backs are extremely popular in the southern states: even though there is little meat on them, they offer lots of area to be coated with batter and deep-fried.&nbsp;They are also good barbequed with lots of tasty sauce on them.&nbsp;Backs are really no different from chicken wings, which also have little meat on them, but which fly off the menu because people buy them for the tasty coatings. Cooks elsewhere tend just to use Chicken Backs to make stock from.&nbsp;They are good for stock because they have a lot of bones with flavorful marrow inside them.&nbsp;And the bonus is that, with the Chicken Back holding just a fiddly small amount of meat, you don’t need to feel wasteful about just using it for stock.

Chicken Backs (Bones) - 4 backs to pkg  Chicken Backs are basically about 90% skin and bone. Backs are extremely popular in the southern states: even though there is little meat on them, they offer lots of area to be coated with batter and deep-fried. They are also good barbequed with lots of tasty sauce on them. Backs are really no different from chicken wings, which also have little meat on them, but which fly off the menu because people buy them for the tasty coatings.Cooks elsewhere tend just to use Chicken Backs to make stock from. They are good for stock because they have a lot of bones with flavorful marrow inside them. And the bonus is that, with the Chicken Back holding just a fiddly small amount of meat, you don’t need to feel wasteful about just using it for stock.

Chicken Backs (Bones) - 4 backs to pkg (Small)

size may vary 3.0 lb - 4.5 lbs per pkg

Beef Tallow

pint jar

Beef liver is a nutritious food item naturally high in protein, vitamins, nutrients, and minerals. The nutritional properties of beef liver can benefit the immune system, tissue repair, and energy production. According to the United States Department of Agriculture’s&nbsp;Food Data Central Database Trusted Source, per 100 grams (g), beef liver contains:<ul><li>133 calories</li><li>20.35 g of protein</li><li>4.78 milligrams (mg) of iron</li><li>16,814 international units of vitamin A</li><li>1.1 mg of vitamin C total ascorbic acid</li><li>274 mg of cholesterol</li></ul>A small amount of beef liver can provide more than the Daily Value for many essential nutrients and typically contains more vitamins than many fruits and vegetables.It is also rich in high quality protein and low in calories.

Beef liver is a nutritious food item naturally high in protein, vitamins, nutrients, and minerals. The nutritional properties of beef liver can benefit the immune system, tissue repair, and energy production. According to the United States Department of Agriculture’s Food Data Central Database Trusted Source, per 100 grams (g), beef liver contains:133 calories20.35 g of protein4.78 milligrams (mg) of iron16,814 international units of vitamin A1.1 mg of vitamin C total ascorbic acid274 mg of cholesterolA small amount of beef liver can provide more than the Daily Value for many essential nutrients and typically contains more vitamins than many fruits and vegetables.It is also rich in high quality protein and low in calories. 

Beef Liver

size may vary 1. lb - 1.5 lbs per pkg

Breakfast Links - pork sausage is a type of meat product usually made from ground pork along with salt and spices. These links are caseless, in two different seasons

Breakfast Links - pork sausage is a type of meat product usually made from ground pork along with salt and spices. These links are caseless, in two different seasons

Breakfast Links - Mild sausage & Maple Seasoning

Mild Seasoning

Maple Seasoning

Duck eggs - Besides pasture grasses, our ducks eat all the bugs they can find, plus a balanced, locally produced feed containing 16% protein, grain, vitamins, and minerals. They do not eat fish or fish by-products to prevent "off flavors" from contaminating the rich flavor of our eggs, nor do they eat any meat by-products.&nbsp;&nbsp;&nbsp;&nbsp; What is the difference between duck eggs and chicken eggs?Duck eggs are creamier and have more nutrients and vitamins than chicken eggs. They have a slightly thicker shell and longer shelf life. They have 9 grams of protein (compared to 6 grams in a hen's egg), twice the amount of iron, vitamin A and vitamin B-6, five times the amount of vitamin B-12, more calcium, magnesium, thiamin and niacin than chicken eggs. They are alkaline, while chicken eggs are acidic.&nbsp;Because the composition of duck eggs differs so much from chicken eggs,&nbsp;many people who are allergic to chicken eggs are able to eat duck eggs without problem. Duck eggs can be used just like chicken eggs and are delicious fried, poached, scrambled or in omlettes. Because of the higher protein levels, duck eggs give more loft to baked goods and they are especially good in recipes where the yolk is important - sauces, custards, etc. Yum!

Duck eggs - Besides pasture grasses, our ducks eat all the bugs they can find, plus a balanced, locally produced feed containing 16% protein, grain, vitamins, and minerals. They do not eat fish or fish by-products to prevent "off flavors" from contaminating the rich flavor of our eggs, nor do they eat any meat by-products.    What is the difference between duck eggs and chicken eggs?Duck eggs are creamier and have more nutrients and vitamins than chicken eggs. They have a slightly thicker shell and longer shelf life. They have 9 grams of protein (compared to 6 grams in a hen's egg), twice the amount of iron, vitamin A and vitamin B-6, five times the amount of vitamin B-12, more calcium, magnesium, thiamin and niacin than chicken eggs. They are alkaline, while chicken eggs are acidic. Because the composition of duck eggs differs so much from chicken eggs, many people who are allergic to chicken eggs are able to eat duck eggs without problem. Duck eggs can be used just like chicken eggs and are delicious fried, poached, scrambled or in omlettes. Because of the higher protein levels, duck eggs give more loft to baked goods and they are especially good in recipes where the yolk is important - sauces, custards, etc. Yum!

Duck eggs

1 dozen

Misc. - Soup Bones by Sugar Creek Piedmontese

Misc. - Soup Bones by Sugar Creek Piedmontese

Soup Bones

size may vary 1.0 lb - 2.0 lbs per pkg

Chicken - Canned Blend of white &amp; dark meat. SCP takes our chicken backs and pressures them with herbs and organic carrots, onions, &amp; celery. Then we separate the meat from the bones and then we pack the meat in canning jars with some chicken broth. We then pressure seal the jars for longevity &amp; freshness. Uses: soups, salads, sandwiches &amp; Etc.

Chicken - Canned Blend of white & dark meat. SCP takes our chicken backs and pressures them with herbs and organic carrots, onions, & celery. Then we separate the meat from the bones and then we pack the meat in canning jars with some chicken broth. We then pressure seal the jars for longevity & freshness. Uses: soups, salads, sandwiches & Etc.

Canned Chicken - Blend of white & dark meat

1 pint jar

Pork jowl&nbsp;is a cut of pork from a pig's cheek. Different food traditions have used it as a fresh cut or as a cured pork product (with smoke and/or curing salt). As a&nbsp;cured&nbsp;and&nbsp;smoked&nbsp;meat in America it is called&nbsp;jowl bacon&nbsp;or, especially in the&nbsp;Southern United States,&nbsp;hog jowl&nbsp;or "joe meat". In the US, hog jowl is a staple of&nbsp;soul food,&nbsp;and there is a longer culinary tradition outside the United States: the cured non-smoked Italian variant is called&nbsp;guanciale.

Pork jowl is a cut of pork from a pig's cheek. Different food traditions have used it as a fresh cut or as a cured pork product (with smoke and/or curing salt). As a cured and smoked meat in America it is called jowl bacon or, especially in the Southern United States, hog jowl or "joe meat". In the US, hog jowl is a staple of soul food, and there is a longer culinary tradition outside the United States: the cured non-smoked Italian variant is called guanciale.

Jowel

size may vary 1.0 lb - 1.25 lbs per pkg

Dog Treats - Chicken feet SCP dog treats begin with raw chicken feet. We then smoked the feet until it is like jerky. There is about 8 to 10 feet in a bag, depending on size. Keep refrigerated or in a cool dry area. Our dogs love it.

Dog Treats - Chicken feet SCP dog treats begin with raw chicken feet. We then smoked the feet until it is like jerky. There is about 8 to 10 feet in a bag, depending on size. Keep refrigerated or in a cool dry area. Our dogs love it.

Dog Treats - Chicken Feet

6.2 oz bags

Chicken Drum Sticks or Leg comes from the&nbsp;leg&nbsp;of the chicken, all the way from claw to what would be the animal's hip. It comes in two parts — the drumstick and the thigh. This part of the bird gets a lot of exercise in comparison to other muscles, which is why&nbsp;chicken legs&nbsp;have darker meat and has more fat, with an addition that adds to the&nbsp;leg's&nbsp;flavor and juiciness.

Chicken Drum Sticks or Leg comes from the leg of the chicken, all the way from claw to what would be the animal's hip. It comes in two parts — the drumstick and the thigh. This part of the bird gets a lot of exercise in comparison to other muscles, which is why chicken legs have darker meat and has more fat, with an addition that adds to the leg's flavor and juiciness.

Chicken Drum Sticks or Leg

size vary 1.0 lb - 2.0 lbs per pkg (5 per pkg)

Dog Treats - Smoked Liver SCP dog treats begin with raw Beef liver. We then smoked the liver until it is like jerky. Our dogs love it.

Dog Treats - Smoked Liver SCP dog treats begin with raw Beef liver. We then smoked the liver until it is like jerky. Our dogs love it.

Dog Treats - Smoked Liver

6 oz bags

The Smoked Knuckle Bone Dog Chew doubles down on flavor and texture with a hearty, smoky taste, and long-lasting entertainment. Sourced from our Piedmontese cattle in Missouri, this treat fulfills your pup's desire to chew while helping to clean their teeth.<ul><li> Smoked Knuckle Bone Dog Chews </li><li> Thick Piedmontese beef bone rich in tasty marrow</li><li>&nbsp;Chew Type, Aggressive</li><li> From our farm in Missouri</li><li>&nbsp;Satisfies their instinct to chew</li><li>&nbsp;Chewing can help strengthen jaw muscle</li><li>&nbsp;Can help clean dog teeth and gums as they chew</li></ul>

The Smoked Knuckle Bone Dog Chew doubles down on flavor and texture with a hearty, smoky taste, and long-lasting entertainment. Sourced from our Piedmontese cattle in Missouri, this treat fulfills your pup's desire to chew while helping to clean their teeth. Smoked Knuckle Bone Dog Chews  Thick Piedmontese beef bone rich in tasty marrow Chew Type, Aggressive From our farm in Missouri Satisfies their instinct to chew Chewing can help strengthen jaw muscle Can help clean dog teeth and gums as they chew

Smoked Beef Knuckles - Dog Treats

Medium

Ground Lamb - is made from carefully selected trim from the entire lamb. We only use trimmed lean meat and back fat in our meat, making sure to remove any undesirable bits to create a juicy, delicious meat-to-fat ratio. A great ingredient to build on for quick dinners, ground lamb is super easy to work with and super versatile. It makes delicious kebabs, burgers, meatballs, and casseroles and lends itself well to replace beef in most recipes.Fat content will vary but typically lamb is a lean meat. Use as you would ground beef or ground pork. It is usually cooked by frying, grilling or in a complete dish. Unlike other cuts, ground needs to cook to around 160F.

Ground Lamb - is made from carefully selected trim from the entire lamb. We only use trimmed lean meat and back fat in our meat, making sure to remove any undesirable bits to create a juicy, delicious meat-to-fat ratio. A great ingredient to build on for quick dinners, ground lamb is super easy to work with and super versatile. It makes delicious kebabs, burgers, meatballs, and casseroles and lends itself well to replace beef in most recipes.Fat content will vary but typically lamb is a lean meat. Use as you would ground beef or ground pork. It is usually cooked by frying, grilling or in a complete dish. Unlike other cuts, ground needs to cook to around 160F.

Ground Lamb

1 pkg = 1 lb

Beef Broth - SCP takes our stew meat &amp; bones and pressures them with herbs and organic , onions. Then strain the broth and place in canning jars. We then pressure seal the jars for longevity &amp; freshness.

Beef Broth - SCP takes our stew meat & bones and pressures them with herbs and organic , onions. Then strain the broth and place in canning jars. We then pressure seal the jars for longevity & freshness.

Canned Beef Broth 

pint 

Leg of Lamb Roast is a delicious dish. A leg of lamb roast is a cut of meat that comes from the upper portion of the back legs of an animal. It’s also known as a saddle or hindquarter and can be cooked in many different ways. If you want a simple, lean roast lamb cut, go for a leg of lamb ours are boneless. A boneless leg is easier to serve and carve too.

Leg of Lamb Roast is a delicious dish. A leg of lamb roast is a cut of meat that comes from the upper portion of the back legs of an animal. It’s also known as a saddle or hindquarter and can be cooked in many different ways. If you want a simple, lean roast lamb cut, go for a leg of lamb ours are boneless. A boneless leg is easier to serve and carve too. 

Leg of Lamb Roast

size may vary 3.0 lb - 4.75 lbs per pkg

Pork loin Boneless Chops is a lean and tender cut of meat that’s beautiful fresh off the grill, smoker or oven. It is a lean cut of meat, and as such, it has a rosy color. Instead, it has a thin layer of fat over it. This layer is referred to as a fat-cap, and it influences the taste of the cut. As the name suggests, it covers the meat, just like a cap would, sealing in moisture and tenderness.

Pork loin Boneless Chops is a lean and tender cut of meat that’s beautiful fresh off the grill, smoker or oven. It is a lean cut of meat, and as such, it has a rosy color. Instead, it has a thin layer of fat over it. This layer is referred to as a fat-cap, and it influences the taste of the cut. As the name suggests, it covers the meat, just like a cap would, sealing in moisture and tenderness.

Pork Loin Chops - boneless

size may vary 1.8 lb - 2.25 lbs per pkg

Pork Shanks are made from the hind legs of pigs. These are uncured and are good for smoking and barbeque

Pork Shanks are made from the hind legs of pigs. These are uncured and are good for smoking and barbeque

Pork Shanks

size may vary 1.0 lb - 1.75 lbs per pkg

Baby back ribs&nbsp;are a tender and lean cut of&nbsp;pork&nbsp;from the upper ribs of the&nbsp;pig.&nbsp;They can be baked, grilled, or smoked slowly, and taste great with sauce or a rub. They are named baby back because they are shorter than spare&nbsp;ribs. Baby Back Ribs&nbsp;Fast Facts&nbsp;Baby back ribs&nbsp;are a cut of&nbsp;pork&nbsp;that comes from the&nbsp;upper ribcage&nbsp;area of a domestic&nbsp;pig.

Baby back ribs are a tender and lean cut of pork from the upper ribs of the pig. They can be baked, grilled, or smoked slowly, and taste great with sauce or a rub. They are named baby back because they are shorter than spare ribs. Baby Back Ribs Fast Facts Baby back ribs are a cut of pork that comes from the upper ribcage area of a domestic pig.

Pork Baby back Ribs

Ribeye steak is a cut of beef that comes from the beef rib primal cut.&nbsp;It is known for its&nbsp;tenderness,&nbsp;juiciness, and&nbsp;flavor.&nbsp;Ribeye steaks are sometimes called beauty steaks and are one of the most common and best types of steak.&nbsp;They are tender, juicy, and very flavorful, with just the right amount of fat.&nbsp;The main muscle in a ribeye steak is the longissimus dorsi, a long, tender muscle that runs from the cow’s hip bone to the shoulder blade. It’s tender because it doesn’t get much exercise.&nbsp;Ribeye steaks can be boneless or bone-in, meaning the steak contains a piece of rib bone and muscle.&nbsp;The best way to cook a ribeye steak is quickly over high heat, either on the grill, under the broiler, or in a cast-iron skillet.&nbsp;Cooking it this way produces a flavorful brown crust on the outside of the steak while leaving the interior tender and juicy.&nbsp;Brush the steak lightly with oil on both sides and get the grill or pan smoking hot before you add the meat.&nbsp;&nbsp;A 1.5 -inch-thick steak takes about 3 to 5 minutes per side for medium-rare; monitor the internal temperature with an instant-read thermometer and pull the steak when it reaches 130 to 135 F.&nbsp;Let it rest for 5 to 10 minutes before serving.&nbsp;Increase the cooking time by 1 or 2 minutes per side for each additional degree of doneness. ﻿Alternative names: Delmonico steak&nbsp;·&nbsp;Scotch fillet&nbsp;·&nbsp;beauty steak&nbsp;·&nbsp;market steak&nbsp;·&nbsp;Spencer steak&nbsp;·&nbsp;<a href="https://www.bing.com/ck/a?!&amp;&amp;p=d59b444a4a427b6fJmltdHM9MTcwNTE5MDQwMCZpZ3VpZD0xZDY5OWVjMS1mY2FiLTZhNzUtMGVmYS04ZTBjZmQ0ZDZiYTMmaW5zaWQ9NTkxMg&amp;ptn=3&amp;ver=2&amp;hsh=3&amp;fclid=1d699ec1-fcab-6a75-0efa-8e0cfd4d6ba3&amp;u=a1L3NlYXJjaD9GT1JNPVNOQVBTVCZxPUVudHJlYyVjMyViNHRlJmZpbHRlcnM9c2lkOiJmMTliNTU2My1lNDc1LTE0ZDktYzBhOS05ZDk5NjQyYzgxNGEi&amp;ntb=1" rel="noopener noreferrer" target="_blank" class="ql-size-large">Entrecôte</a>&nbsp;(French)

Ribeye steak is a cut of beef that comes from the beef rib primal cut. It is known for its tenderness, juiciness, and flavor. Ribeye steaks are sometimes called beauty steaks and are one of the most common and best types of steak. They are tender, juicy, and very flavorful, with just the right amount of fat. The main muscle in a ribeye steak is the longissimus dorsi, a long, tender muscle that runs from the cow’s hip bone to the shoulder blade. It’s tender because it doesn’t get much exercise. Ribeye steaks can be boneless or bone-in, meaning the steak contains a piece of rib bone and muscle. The best way to cook a ribeye steak is quickly over high heat, either on the grill, under the broiler, or in a cast-iron skillet. Cooking it this way produces a flavorful brown crust on the outside of the steak while leaving the interior tender and juicy. Brush the steak lightly with oil on both sides and get the grill or pan smoking hot before you add the meat.  A 1.5 -inch-thick steak takes about 3 to 5 minutes per side for medium-rare; monitor the internal temperature with an instant-read thermometer and pull the steak when it reaches 130 to 135 F. Let it rest for 5 to 10 minutes before serving. Increase the cooking time by 1 or 2 minutes per side for each additional degree of doneness.﻿Alternative names: Delmonico steak · Scotch fillet · beauty steak · market steak · Spencer steak · Entrecôte (French)

Ribeye Steak - Bone-in

Ribeye Bone-in  - size vary 1.0 - 1.5

A shoulder tender also called beef shoulder petite tender, beef shoulder tender petite roast, bistro filet, rat or teres major steak is a US cut of beef of the teres major muscle from the blade of the shoulder. It is one of the most tender beef muscles and is said to be "white-tablecloth quality", being a similar quality to filet mignon, but less expensive. It is seldom used, as it requires skill to extract. It is known as petite tender medallion, petite tender or tender medallions if sliced into medallions. It is shaped like a pork tenderloin, and weighs 8 to 10 ounces. The flat iron steak lies above it, and is distinct from this steak, as it is formed from different muscles: teres minor and infraspinatus.

A shoulder tender also called beef shoulder petite tender, beef shoulder tender petite roast, bistro filet, rat or teres major steak is a US cut of beef of the teres major muscle from the blade of the shoulder. It is one of the most tender beef muscles and is said to be "white-tablecloth quality", being a similar quality to filet mignon, but less expensive. It is seldom used, as it requires skill to extract. It is known as petite tender medallion, petite tender or tender medallions if sliced into medallions. It is shaped like a pork tenderloin, and weighs 8 to 10 ounces. The flat iron steak lies above it, and is distinct from this steak, as it is formed from different muscles: teres minor and infraspinatus.

Shoulder Tender Steaks

size may vary .75 lb - 1.0 lbs per pkg

<h2>What Is Leaf Lard?</h2>Leaf Lard specifically comes from the soft, visceral fat from around the pig's kidney and loin. As such, it has a very delicate, super spreadable consistency at room temperature. This, along with its clean, un-porky flavor, is why leaf lard is considered the highest grade of lard.<h2> </h2><h2>How to Use Leaf Lard</h2>Like all types of lard, leaf lard has a high smoking point, making it excellent for frying, pan-searing, and even grilling. While leaf lard doesn't have the pronounced porky flavor of fatback or the stringiness of caul fat, it does have a gentle back note of subtle meatiness that hydrogenated lard lacks. So, leaf lard is an excellent choice when you want that high smoking point, but you don't want the final product to taste like pork, such as when you're making donuts or French fries.Due to its naturally high moisture content and mild, delicate flavor, leaf lard is particularly prized by bakers for use in producing flavorful, flaky pie crusts and pastries.True lard-ophite's may even choose to spread whipped leaf lard on bread. Add a sprinkle of sea salt, and you'll see why it is customary practice in some regions of the world. But leaf lard is not suitable for everything. Its softer consistency, for example, makes it a poor choice to use for larding <h2>Leaf Lard vs. Conventional Lard</h2>Leaf lard is made only from certain soft fatty areas of the pig, which gives it its characteristically delicate texture and clean, non-porky flavor. The conventional lard sold in blocks in most stores, by contrast, is rendered from fat from all over the pig and typically treated in a variety of ways, including hydrogenation and bleaching, with the addition of emulsifiers and antioxidants to deodorize the lard, prolong its shelf life, and keep it solid at room temperature.

What Is Leaf Lard?Leaf Lard specifically comes from the soft, visceral fat from around the pig's kidney and loin.  As such, it has a very delicate, super spreadable consistency at room temperature.  This, along with its clean, un-porky flavor, is why leaf lard is considered the highest grade of lard.How to Use Leaf LardLike all types of lard, leaf lard has a high smoking point, making it excellent for frying, pan-searing, and even grilling. While leaf lard doesn't have the pronounced porky flavor of fatback or the stringiness of caul fat, it does have a gentle back note of subtle meatiness that hydrogenated lard lacks. So, leaf lard is an excellent choice when you want that high smoking point, but you don't want the final product to taste like pork, such as when you're making donuts or French fries.Due to its naturally high moisture content and mild, delicate flavor, leaf lard is particularly prized by bakers for use in producing flavorful, flaky pie crusts and pastries.True lard-ophite's may even choose to spread whipped leaf lard on bread. Add a sprinkle of sea salt, and you'll see why it is customary practice in some regions of the world. But leaf lard is not suitable for everything. Its softer consistency, for example, makes it a poor choice to use for lardingLeaf Lard vs. Conventional LardLeaf lard is made only from certain soft fatty areas of the pig, which gives it its characteristically delicate texture and clean, non-porky flavor. The conventional lard sold in blocks in most stores, by contrast, is rendered from fat from all over the pig and typically treated in a variety of ways, including hydrogenation and bleaching, with the addition of emulsifiers and antioxidants to deodorize the lard, prolong its shelf life, and keep it solid at room temperature.

Pork Leaf Lard

Quart

Sirloin Tip Roast -Contrary to what the name suggests, a beef sirloin tip roast is&nbsp;not&nbsp;a sirloin roast. Rather, it comes from the round primal next to the sirloin, being cut from the hindquarters. It’s sometimes called a round tip or tip round roast.As this muscle gets lots of exercise, the meat is lean and flavorful.&nbsp; <ul><li>Sirloin Tip is tender and juicy with delicious beefy flavors. Some simple seasonings and slow roasting to produce an easy dinner. Serve au jus with pan juices drizzled on top!</li></ul> <ul><li>Sirloin tip is one of my favorite cuts of beef. It’s full of delicious beefy flavor when cooked in the oven. With a low price tag, it’s economical enough to add to your weekly rotation if you like. Plus, it makes fabulous leftovers you can use for&nbsp;roast beef sandwiches, beef vegetable soup and other dishes.</li></ul> <ul><li>Since sirloin tip is leaner than other beef cuts, it has less than 150 calories per 3 oz serving according to the&nbsp;<a href="https://www.ars.usda.gov/ARSUserFiles/80400525/data/beef/retail_beef_cuts02.pdf" rel="noopener noreferrer" target="_blank" class="ql-size-large">USDA</a>, much less than a prime rib. </li></ul>﻿<ul><li> </li></ul>

Sirloin Tip Roast -Contrary to what the name suggests, a beef sirloin tip roast is not a sirloin roast. Rather, it comes from the round primal next to the sirloin, being cut from the hindquarters. It’s sometimes called a round tip or tip round roast.As this muscle gets lots of exercise, the meat is lean and flavorful. Sirloin Tip is tender and juicy with delicious beefy flavors. Some simple seasonings and slow roasting to produce an easy dinner. Serve au jus with pan juices drizzled on top!Sirloin tip is one of my favorite cuts of beef. It’s full of delicious beefy flavor when cooked in the oven. With a low price tag, it’s economical enough to add to your weekly rotation if you like. Plus, it makes fabulous leftovers you can use for roast beef sandwiches, beef vegetable soup and other dishes.Since sirloin tip is leaner than other beef cuts, it has less than 150 calories per 3 oz serving according to the USDA, much less than a prime rib. ﻿

Sirloin Tip Roast

Sirloin St -size vary 2 lb - 3 lbs 

Steak - Rib-eye by Sugar Creek Piedmontese

Steak - Rib-eye by Sugar Creek Piedmontese

Ribeye Steak  

Ribeye Boneless -size vary 1.0 - 1.75 lbs per pkg

Ribeye Bone-in  - size vary 1.25 - 2 lbs

Kansas City Strip steak is bone-in. Tender, juicy steak from the short loin primal. It can also be called the New York (boneless). It is also the longer section of a T-Bone and Porterhouse. This tender steak that comes from a less-worked muscled, so this steak is great <ul><li>grilled,</li><li>broiled or </li><li>seared in a skillet. </li></ul>We have these steaks cut 1 1/4" thick, with one steak to pkg. Package size vary from .75 lb - 1.5 lb in weight

Kansas City Strip steak is bone-in. Tender, juicy steak from the short loin primal. It can also be called the New York (boneless). It is also the longer section of a T-Bone and Porterhouse. This tender steak that comes from a less-worked muscled, so this steak is great grilled,broiled or seared in a skillet. We have these steaks cut 1 1/4" thick, with one steak to pkg. Package size vary from .75 lb - 1.5 lb in weight

Kansas City Strip Steak

size may vary .75 lb - 2.0 lbs per pkg

Roast - Brisket - large by Sugar Creek Piedmontese

Roast - Brisket - large by Sugar Creek Piedmontese

Roast - Brisket - large

size may vary 3.55 to 5.0 lbs per pkg

Roast - Eye of Round by Sugar Creek Piedmontese

Roast - Eye of Round by Sugar Creek Piedmontese

Eye of Round Roast

size may vary 2.5 lb - 3.0 lbs per pkg

Chicken Gizzards Organ meats like gizzards are high in protein, high in vitamins, an excellent source of iron, and low in fat.

Chicken Gizzards Organ meats like gizzards are high in protein, high in vitamins, an excellent source of iron, and low in fat.

Chicken Gizzards

Lamb Jalapeno &amp; Bleu Cheese Brat - Ingredients: Lamb, Jalapeno peppers, bleu cheese (cultured milk, dry cream, cream, skim milk, salt sodium phosphate, natural flavors &amp; enzymes) salt, spices, shite pepper, mustards seed, contains dairy products and the allergen cheese

Lamb Jalapeno & Bleu Cheese Brat - Ingredients: Lamb, Jalapeno peppers, bleu cheese (cultured milk, dry cream, cream, skim milk, salt sodium phosphate, natural flavors & enzymes) salt, spices, shite pepper, mustards seed, contains dairy products and the allergen cheese

Lamb Brat - Jalapeno & Bleu Cheese 

4 per pkg aprox. 1 lb

1 - SCP Insulate Tote

 SCP Insulate Tote

1 bag

Beef Heart is a tough meat — it’s a hard-working muscle, after all — so it needs low and slow cooking.&nbsp;Even after that, though, it will still be a bit chewy.&nbsp;It has a pronounced taste, which fans call “robust.”Trim off any membrane left on it.Pot roast it, either in the oven, in a crock pot, or in a pressure cooker.&nbsp;In an oven, allow 45 to 50 minutes per pound (450g.)&nbsp;You can use water, broth or red wine as the pot roasting liquid.You can also chop it into cubes and use it in stews. Some people like to stuff it by wrapping it around a stuffing and tying it.Some fans say that if you slice it very thinly, you can sauté it, or bread and fry it.

Beef Heart is a tough meat — it’s a hard-working muscle, after all — so it needs low and slow cooking. Even after that, though, it will still be a bit chewy. It has a pronounced taste, which fans call “robust.”Trim off any membrane left on it.Pot roast it, either in the oven, in a crock pot, or in a pressure cooker. In an oven, allow 45 to 50 minutes per pound (450g.) You can use water, broth or red wine as the pot roasting liquid.You can also chop it into cubes and use it in stews.Some people like to stuff it by wrapping it around a stuffing and tying it.Some fans say that if you slice it very thinly, you can sauté it, or bread and fry it.

Beef Heart

size may vary 1.25 lb - 2.5 lbs per pkg

﻿This is a pre-order item. It takes about 3 - 4 weeks after the beef is delivered to the locker plant. Please call for lead times. This is a non-refundable deposit on either a 1/4 or 1/2 of beef. This reserves your spot and will be ducted from the final weight at the time of delivery Cost per pound on a 1/2 - $8.00 approximately 260 to 270 lb total﻿&nbsp;We are currently taking orders for May &amp; June Beef

﻿This is a pre-order item. It takes about 3 - 4 weeks after the beef is delivered to the locker plant. Please call for lead times. This is a non-refundable deposit on either a 1/4 or 1/2 of beef. This reserves your spot and will be ducted from the final weight at the time of deliveryCost per pound on a 1/2 - $8.00 approximately 260 to 270 lb total﻿ We are currently taking orders for May & June Beef

Bulk Beef -  Half

Bulk 1/2 beef deposit

Steak - Eye of Round (thinly sliced) by Sugar Creek Piedmontese

Steak - Eye of Round (thinly sliced) by Sugar Creek Piedmontese

Steak - Eye of Round (thinly sliced)

Beef Stick - Smoked FlavorIngredients: Piedmontese BEEF, water, salt, Flavoring, sugar, monosodium glutamate, sodium nitrite, sodium erythorbate (packed in collagen casing).These are made for us using our piedmontese beef at G &amp; W Meats and Bavarian Style Sausage Co. Inc., St. Louis, MO 63116

Beef Stick - Smoked FlavorIngredients: Piedmontese BEEF, water, salt, Flavoring, sugar, monosodium glutamate, sodium nitrite, sodium erythorbate (packed in collagen casing).These are made for us using our piedmontese beef at G & W Meats and Bavarian Style Sausage Co. Inc., St. Louis, MO 63116

Beef Sticks - Original Flavor

Net wt.  range from 5 oz to 8 oz

Sirloin Steak - sirloin is almost always broken down into two boneless wholesale cuts: the top sirloin butt and bottom sirloin butt. The top sirloin butt is what we use to make our boneless steaks.&nbsp;Top sirloin steaks make economical choices for the grill that still come close in enjoyment to the more expensive short loin and rib cuts such as the New York strip and rib-eye. <ul><li>Sirloin and tenderloin are types of beef cuts that have the&nbsp;lowest fat&nbsp;among other types of beef cuts. However, the fat and protein content of the two types of meat cuts are slightly different. </li></ul> <ul><li>Sirloin steak has&nbsp;multiple minerals&nbsp;that have different functions in the body.&nbsp;Selenium&nbsp;boosts the immune system and is important for thyroid function. </li></ul>﻿<ul><li>Sirloin steak has a moderate amount of total fat, and&nbsp;little saturated fat. In comparison, 3 ounces of t-bone steak contain 14 grams of total fat, which is almost double.</li></ul>

Sirloin Steak - sirloin is almost always broken down into two boneless wholesale cuts: the top sirloin butt and bottom sirloin butt. The top sirloin butt is what we use to make our boneless steaks. Top sirloin steaks make economical choices for the grill that still come close in enjoyment to the more expensive short loin and rib cuts such as the New York strip and rib-eye.Sirloin and tenderloin are types of beef cuts that have the lowest fat among other types of beef cuts. However, the fat and protein content of the two types of meat cuts are slightly different. Sirloin steak has multiple minerals that have different functions in the body. Selenium boosts the immune system and is important for thyroid function. ﻿Sirloin steak has a moderate amount of total fat, and little saturated fat. In comparison, 3 ounces of t-bone steak contain 14 grams of total fat, which is almost double.

Sirloin Steak

Sirloin St -size vary .50 lb - .99 lbs 

Chicken Necks are good fixed many ways. Most people use them in soup

Chicken Necks are good fixed many ways. Most people use them in soup

Chicken Necks

Sugar Creek Piedmontese

This pickup location is in the American Legion Post 397 parking lot.&nbsp;This is located right behind Bristol's Seafood GrillTuesday Pickup is a pre-order only pickup Times: 10 am to 10:30 We also offer home delivery for this area on Tuesdays.

Creve Coeur Pickup Locations

The Lake St. Louis Farmers and Artists Market at the Meadows. Every Saturday8 am - 12 noon

Lake St. Louis Farmers & Artists Market at the Meadows

SCP will deliver to your home on ﻿Thursday afternoons Fulfillment times will be from 5:00 pm to 8:00 pm

St. Charles County Thursday Delivery

Market Wagon delivery zone

Lincoln County Pickup Location

This is a Tuesday Delivery. Please call if your address is currently not in the delivery area. Orders over $300 will have free delivery

St. Louis County Delivery area (Brentwood, Chesterfield, Creve Coeur, Town & Country, Maryland Heights)

Lake St. Louis Thursday PICKUP ** PRE-ORDERS ONLY ** Location: 901 Civic Center Times: 6:00 pm - 6:30 pm

Lake St. Louis Thursday Pickup Location

The Boulevard Winter Pickup location Time: 11 - noon <ul><li> March 19</li></ul> This pickup location at: 33 The Boulevard, St. Louis, MO. We are in the parking lot.

The Boulevard Farmer Winter Pickup location  - Sunday

Winter Pickup Dates: Second and Fourth Saturday of the Month pickup Times: 10:00 am 11:00 am<ul><li> </li><li>March 9, March 23</li></ul>

Non-Fullment Dates

Boulevard Farmers' -Holiday Market Sundays May - OctoberTime: 9 am - 1 pm Google Crate &amp; Barrell, 1 The BLVD, Richman Heights, MO. The Market is on this street. Please call if you have questions 636-734-6620

Boulevard Farmers Market

closed

TGFM Winter Market Dates for 2024First &amp; Third Saturdays of the MonthTime: 10 am - 1 pm Feb 24Mar 2, Mar 16

Tower Grove Farmers Winter Market

Welcome to Sugar Creek Piedmontese Store

Sugar Creek Piedmontese is a small farm that is family owned and run. In 1996 we purchased our first Piedmontese bull. In 2010 we started sell Piedmontese Beef cuts at Farmers Markets. We started our on-line store in 2019.

Sugar Creek Piedmontese is a small farm that is family owned and run. In 1996 we purchased our first Piedmontese bull. In 2010 we started sell Piedmontese Beef cuts at Farmers Markets. We started our on-line store in 2019.

Our order cutoff times vary by our service zones. Please visit our Service Location page to see the full details for your specific area.

Our current service areas can be found under our Service Location page.

When you place an order, we place a hold for a slightly higher order total on your card. This pending hold is replaced by the correct charge upon successful packing and delivery. This ensures that suppliers can charge accurate weights for products (i.e. 1.09lb or 0.98lb steak vs. 1lb ordered). If you cancel the order or the payment hold is not captured, the authorization is cancelled and the funds are released back. It&#39;s very similar to the gas pump!

You can cancel your order up until the order cutoff time before delivery or pick up. Because our team starts very early in the morning, we are not able to accommodate changes to your order on the day of delivery.

We cannot accept returns or cancellations the same day of your order but we will do our best to address any issue with your order. You can cancel or change your order up until the cutoff hour for your service region.

Have a question? We have answers. Here are some common ones: What are your order cutoff times? Our order cutoff times vary by our service zones. Please visit our Service Location page to see the full details for your specific area., Where do you deliver? Do you have pickup locations? Our current service areas can be found under our Service Location page., Why do I see a pre-authorization / payment hold on my statement? When you place an order, we place a hold for a slightly higher order total on your card. This pending hold is replaced by the correct charge upon successful packing and delivery. This ensures that suppliers can charge accurate weights for products (i.e. 1.09lb or 0.98lb steak vs. 1lb ordered). If you cancel the order or the payment hold is not captured, the authorization is cancelled and the funds are released back. It&#39;s very similar to the gas pump!, Why do I see a pre-authorization / payment hold on my statement? You can cancel your order up until the order cutoff time before delivery or pick up. Because our team starts very early in the morning, we are not able to accommodate changes to your order on the day of delivery., etc.

Shop Sugar Creek Piedmontese

All Products

All Products (106)

Flat Iron Steak

Chicken Backs (Bones) - 4 backs to pkg (Small)

Beef Tallow

Beef Liver

Breakfast Links - Mild sausage & Maple Seasoning

Duck eggs

Soup Bones

Canned Chicken - Blend of white & dark meat

Jowel

Dog Treats - Chicken Feet

Chicken Drum Sticks or Leg

Dog Treats - Smoked Liver

Smoked Beef Knuckles - Dog Treats

Ground Lamb

Canned Beef Broth

Leg of Lamb Roast

Pork Loin Chops - boneless

Pork Shanks

Pork Baby back Ribs

Ribeye Steak - Bone-in

Shoulder Tender Steaks

Pork Leaf Lard

Sirloin Tip Roast

Ribeye Steak

Kansas City Strip Steak

Roast - Brisket - large

Eye of Round Roast

Chicken Gizzards

Lamb Brat - Jalapeno & Bleu Cheese

SCP Insulate Tote

Beef Heart

Bulk Beef - Half

Steak - Eye of Round (thinly sliced)

Beef Sticks - Original Flavor

Sirloin Steak

Chicken Necks

Sugar Creek Piedmontese

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